So, for now, all the F & B concepts, the chirashi, sushi, the coffee, are on hold?

Basically, we rebranded. It evolved into a lifestyle brand. We have food– we already got that down (and will be launching the food concepts soon). The coffee, we already had an introduction into it. I just felt we had to [launch the rest of the concept] with the old-school way of marketing. Let’s do brand recognition first by doing apparel, when that starts to make a name for itself, let’s proceed with the food concepts. That way, we’re creating some kind of an ecosystem. It's like how the franchises do it, like Muji. There’s Muji the brand, and then there’s Muji Cafe. We feel that doing it this way makes the brand stronger.

Is a lifestyle brand something you saw yourself doing?

Actually, it is really part of my bucket list. Maarte kasi akong tao. (Laughs) I do all of the designing with Nikki. I feel that dressing well is an important part of our job. When your team is well-dressed, it makes them feel good, and their output is also better. When I look at the industry and see some chefs looking dugyut (unkempt), they’re not confident, they’re shy. When the guest asks to speak with them, they’re too ashamed to come out of the kitchen because they feel they are not presentable. I want to change that.

What are your inspirations for Takao Studios?

There is a brand in Japan called Cookman- strictly chefs uniforms, but different.  In college, I was already designing chefs jackets which we wore to special events and competitions. I have always liked expressing myself in that way. Eventually, I also want to design shoes— kitchen clogs. For summer, maybe shorts in bright-coloured jersey.

So what can we expect from Takao Studios in the near future?

We just want to feature what is at the heart of the industry. The aprons, chefs jacket, and pants. Then all the other products beyond that is just a bonus. So far the response has been great— above and beyond what we expected. The market is a mix of professionals as well as amateur cooks. We expected a slow start, but so far the inventory is moving. We will also collaborate with local knife makers. Our last collaboration was for the porcelain Chinese takeout box. We want to work with artists, sculptors, craftsmen— we really want to feature Filipino talent. We were able to confirm just recently that we will open our own pottery studio in Tagaytay. We can supply to restaurants, actually to anyone. It is the culmination of all the art forms we love. That’s always our struggle when opening a restaurant— finding the right plates. So now we can actually design our own. But first, we will also be opening the first Takao Coffee in another Tagaytay property but with the same hotel group.